Maria Beck’s Italian Bakeless Cake is as easy as it is beautiful.
Bill Colvard
Cakes are the ‘glamor girls” of the dessert word. What other dessert has its own serving piece that literally places it above all of the other desserts? Every good cook needs at least one of these great cake in his or her repertoire. Mary Jo White’s pineapple layer cake and Gail Jones Italian cream cake are two good candidates if you are still looking for your great cake.
Sone of the others here, like Diane Bowman’s chocolate pound cake and Emillie Goins Lee’s cream cheese pound cake are more subtle. They look simple enough and don’t release their full fabulousness until you bite into them.
So whether you prefer a cake that’s a “Mary Ann” or your style is more “Ginger,” there is sure to be something here to fill your needs. Happy baking.
Miss Vodia’s Mountain Apple Cake
Vodia Rice
1 ½ cups oil
3 eggs
2 cups sugar
3 cup fresh apples, chopped (I use Golden Delicious)
1 ½ cup black walnuts, chopped
3 cups plain flour
1 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 tsp. cinnamon
Preheat oven to 350. Mix eggs, oil and sugar, blending well. Sift flour, salt, soda and cinnamon together and add to egg mixture. Add vanilla, apples and nuts. Pour into greased 8” tube or Bundt pan. Bake 1 hour. Fix topping, to pour over cake while still in pan after cooking.
Topping:
1 cup brown sugar
¼ cup milk
½ cup butter
1 tsp. vanilla
Mix all ingredients together in saucepan and bring to boil for 2 ½ minutes. While cake is still hot, pour hot topping over cake in pan. When completely cool, remove from pan.
Applesauce Cake
Nethelda King (I got this recipe from my Granny Rada Davis.)
3 cups self rising flour
1 cup sugar
1 cup packed brown sugar
1 tbsp. cinnamon
1 tbsp. vanilla flavoring
3 large eggs
1 cup maraschino cherries
1 cup walnuts (English or black)
1 cup of juice from cherries
2 cups applesauce
Mix all dry ingredients together then add eggs, vanilla, cherry juice, applesauce. Mix until well blended, then stir in cherries and walnuts. Pour into a greased and floured Bundt pan and bake for 60 to 70 min on 325°F. No icing on this delicious cake.
Cream Cheese Pound Cake
Emillie Goins Lee
1-8oz. block cream cheese (softened)
1 1/4 cup butter
3 1/2 cup sugar
7 eggs, separated (set whites aside)
2 tsp. butter flavor extract (or vanilla)
2 2/3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350°F. Grease and flour 10” Bundt pan. Sift flour, salt and baking powder together, set aside. Cream sugar, butter and cream cheese together until light and fluffy. Add egg yolks, one at a time. Add extract. Slowly add flour mixture, just until incorporated. Batter will be thick. Beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter, until no streaks remain. Fold in remaining egg whites. Pour into prepared Bundt pan. Bake at 350°F. for 1 hour, then reduce temperature to 275°F. and bake for 30 more minutes.
Pineapple Layer Cake
Mary Jo White
Cake: (These layers also work well for a fresh coconut cake, with chocolate frosting or for cupcakes.)
1 2/3 cups sugar
2/3 cups Crisco
3 eggs
2 1/2 cups plain flour
2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla
2 large cans crushed pineapple
Cream sugar and Crisco until smooth. Add eggs one at a time, mixing well after each one. Sift flour, then measure and sift again with baking powder. Add flour mixture and milk alternately to creamed mixture. Add vanilla. Pour batter into 3 greased and floured cake pans and bake at 350°F. for 20 minutes or until they test done.
Filling:
Place pineapple in a saucepan over low heat. Sprinkle sugar to taste over pineapple. Stir and heat until warm. Remove from heat and when layers are cool, spoon juice from pineapple over layers, then cover with cream cheese frosting and finally a layer of pineapple. Repeat with other layers and finally ice the sides of cake with cream cheese frosting.
Cream Cheese Frosting
Mary Jo White
1 8oz. pkg cream cheese, soft
1/2 stick margarine, soft
1 box confectioner’s sugar
1/2 tsp. vanilla
Cream margarine and cream cheese with confectioner’s sugar. When of spreading consistency, frost cake layers.
Brown Stone Front Cake
Mary Jo White
Cake:
1 cup Crisco
2 cups sugar
3 eggs
3 cups sifted plain flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
4 tbsp. cocoa
Dissolve cocoa in 1 cup of hot water and set aside to cool. Grease and flour 3 cake pans. Cream Crisco and sugar, mixing well. Add eggs one at a time, mixing well after each. Sift flour, then measure and add baking powder and sift again. Stir baking soda into buttermilk, then add alternately with flour and baking powder to creamed mixture. Add vanilla and cooled cocoa mixture. Mix well. pour batter into greased and floured cake pans. Bake at 350°F. for 25 minutes or until done. Makes 3 layers.
Icing:
2 1/2 cups sugar
1 large can evaporated milk
2 sticks margarine
1 tsp. vanilla
Mix all ingredients, bring to boil and cook for 45 minutes to 1 hour or until a firm ball forms when dropped into cold water. Mixture will need to be watched closely and stirred frequently. Remove from heat and beat until creamy and smooth.
Pumpkin Gooey Butter Cake
Angela Llewellyn
1 box spice cake mix
1 egg
1 stick melted butter
8 ounce softened cream cheese
3 eggs,
15 oz. can of pumpkin pie filling
1 tsp vanilla
small box confectioners sugar
1 stick melted butter
For bottom layer, combine cake mix, egg, and melted butter. Pat into the bottom of 13”x9” greased pan and set aside. For filling, beat softened cream cheese with eggs, pumpkin pie filling and vanilla using an electric mixer. Add 1 confectioners sugar melted butter. Mix well. Pour filling onto cake layer. Bake 40 to 50 minutes in a 350°F. oven. Center will be gooey. Allow to cool completely and cut into squares.
Lemon Pound Cake
Mary Martin
2 sticks (Blue Bonnet) whipped margarine
1/2 cup Crisco
3 cups plain flour (sifted)
3 cups sugar
5 eggs
1 cup evaporated milk
2 tsp. lemon flavoring
Cream sugar, margarine and Crisco. Add eggs one at a time. Add flour, milk and flavoring. Mix well. Bake at 325°F. for one hour in a tube pan.
Raw Apple Cake
Frances Joyce
3 cups apples, chopped
2 cups sugar
3 cups self-rising flour
1 1/2 cups oil
3 eggs
1 cup pecans, crushed
1/2 tsp. cinnamon
1 tsp. vanilla
1 tsp. walnut flavoring
Mix well. Bake at 350°F. for 1 hour and 15 minutes.
Glaze:
1 stick margarine
1/4 cup milk
1 cup brown sugar
Bring to boil. Boil 5 minutes. Pour over cake while cake is warm.
Earthquake Cake
Jewell Busick
1 box chocolate cake mix
1 cup coconut
1 cup chopped pecans
8 oz. cream cheese (soft)
1 stick melted margarine
1 lb. box powdered sugar
Preheat oven to 350°F. Spray 9”x13” pan with cooking spray. Spread pecans and coconut in bottom of pan. Make cake as directed on box. Pour over pecans and coconut. Beat cream cheese, margarine and powdered sugar using a mixer. pour evenly over cake mix. Bake 40 minutes or until knife blade comes out of cake clean.
Italian Bakeless Cake
Maria Beck
1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-18 maraschino cherries, rinsed
Whisk together sweetened, condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside. Line the bottom of a small glass baking dish (8×8 or 7×10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers, then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers, then sprinkle with coconut. Top with cherries, then cover and refrigerate at least 8 hours before serving.
Orange Crush pound cake
Sue Krepps
2 3/4 cups sugar
1 cup Crisco
1/2 stick margarine
1 cup Orange Crush (no substitute)
5 eggs
1/2 tsp. salt
3 cups cake flour
1/2 tsp. salt
3 cups cake flour
1 tsp. orange flavoring
1 tsp. vanilla
Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well after each one. Sift salt and flour together. Add 1/3 Orange Crush and beat to blend. Then 1/3 flour mixture and mix in. Repeat by thirds. Add flavorings. pour into tube or Bundt pan and bake at 325°F. for 1 hour to one hour and 10 minutes. May frost if desired.
Frosting
1 box powdered sugar
1/2 stick margarine
1/4 tsp. orange flavoring
if too thick, add a little water by 1/4 tsp until desired consistency. Beat until it fluffs up.
Chocolate Pound Cake
Diane Bowman
3 cups sugar
3 cups cake flour
1/2 cup Butter Flavor Crisco
1 stick butter
5 eggs
1 tsp. baking powder
1 cup milk
1 large can chocolate syrup
1 tsp. vanilla
Cream together sugar, Crisco, butter, and eggs, then add milk, flour and baking powder. Mix well. Add syrup. start baking in cold oven at 325 for 1 1/2 hours. I found that this cake takes longer to bake but it may depend on the type pan you choose to bake it in. Use the toothpick or broom straw to test it with.
Butter Pecan Pound Cake
Darlene Hodges
1 box butter pecan cake mix
1 can coconut pecan frosting
3/4 cup oil
1 cup water
4 eggs
Beat eggs, water and oil together. Add the dry cake mix and mix well. Stir frosting into batter and pour into greased and floured Bundt pan. Bake at 350°F. for 1 hour.
Mandarin Orange Cake aka Pig Pickin’ Cake
Jenny Gwyn
1 box yellow cake mix
11 ounce can Mandarin oranges
Prepare cake according to package directions using Mandarin orange juice in place of part of the water. Fold in oranges and bake according to package directions.
Frosting:
1 box instant vanilla pudding mix
20 ounce can crushed pineapple
8 ounce package whipped topping
Mix together and spread onto cooled cake.
Pound Cake
Gail Hicks
3 cups sugar
1 cup margarine
5 eggs
1/2 cup Crisco oil
1 cup milk
1 tsp. baking powder
3 cups plain flour
1 tsp. lemon flavoring
1 tsp. vanilla
1 tbsp. real butter flavoring
Remove margarine and eggs from refrigerator 1 hour before preparing batter. Set flour, eggs, baking powder and milk aside. In a large mixing bowl, combine and mix until smooth, Crisco, oil, vanilla, lemon flavoring and butter flavoring. Combine baking powder with flour and mix well. Alternately add sugar-butter mixture. Mix well after each addition until batter is smooth. Grease a tube pan with Crisco and dust with flour, then pour batter into pan. Preheat oven to 325°F. and bake 1 1/2 hours or until toothpick is inserted and comes out clean.
Applesauce Cake with Caramel Frosting
Norma Hiatt
2 1/2 cups cake flour
1 1/2 tsp. soda
1/4 tsp. baking powder
1/2 tsp. cloves
1 1/2 cups applesauce
1/2 cups Crisco
1 cup raisins
2 cups sugar
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. allspice
1/2 cup water
2 eggs
1/2 cup chopped pecans
3 cups white sugar, divided
3/4 cup milk
1 egg, beaten
pinch of salt
1/2 cup butter, cut up
Grease a 9”x13” pan. Beat first 14 ingredients on medium speed for 1 minute. Scrape bowl and beat on high for 3 minutes. Bake at 350°F. for 60-65 minutes. Take 1/2 cup sugar in heavy saucepan; cook over medium heat until sugar melts (it will be a light golden brown.) Then take other 2 1/2 cups sugar, add to milk, egg and salt. Put butter in last. Cook until 230°F. or soft ball stage (15 to 20 minutes.) Cool 5 minutes. Beat with wooden spoon 5 minutes. Spread on cake.
Whole Wheat Carrot Cake
Dr. Robyn Hakanson
2 cups whole wheat flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 sticks butter, melted (or substitute 3/4 cup coconut oil)
3/4 cup honey
4 eggs
2 cups grated carrots
1 can of crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Preheat oven to 350°F. Grease and flour a 9” x 13” cake pan or two 8” layer pans. Combine dry ingredients. Add oil, honey and eggs, mix well. Stir in carrots, pineapple and walnuts. Pour into pan(s) and bake for 35-40 minutes.
Icing:
8 oz. cream cheese, softened
2 sticks of butter, softened
1 lb. powdered sugar
2 tsp. vanilla extract
1-2 tbsp. heavy cream
Cream butter and cream cheese. Add vanilla and powdered sugar. Add cream to get desired consistency. Mix well until smooth and creamy.
Strawberry or Blueberry Cheesecake
Jane Culler Tesh
Heat oven to 350°F. Spray bottom and sides of springform pan with nonstick cooking spray.
Crust:
2 — 7 oz. pkg muffin mix (strawberry or blueberry)
6 tbsp. cold butter
Mix the 2 ingredients together by cutting in the butter with a pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture and place in refrigerator. Press remaining mixture in bottom and partially up the sides of pan. Bake for 10 minutes.
Filling:
2 — 8 oz. pkg. cream cheese, softened
1/2 cup sugar
2 tbsp. all-purpose flour
1 egg
1 tsp. vanilla
Beat on medium for 1 1/2 to 2 minutes until creamy and smooth. Spoon evenly over partially baked crust. Spoon 1 — 21 oz. can pie filling over this. Sprinkle with reserved crumbs and 1/2 cup chopped pecans or walnuts. Bake 40-45 minutes. Cool 30 minutes. Chill 2 hours or overnight. Store in refrigerator.
Red Velvet cake balls
Debbra King
1 16.5 oz. box red velvet cake mix, baked according to package directions, cooled and crumbled
1/2 8oz. pkg. cream cheese, softened
1/4 cup butter, softened
1 cup confectioner’s sugar
1 cup finely chopped pecans
1/2 cup miniature chocolate morsels
Red candy sprinkles
Line a large baking sheet with parchment paper. In a large bowl, beat crumbled cake, cream cheese, and butter with a mixer at medium speed until combined. Gradually add confectioner’s sugar, beating until smooth. Beat in pecans and chocolate morsels. Shape cake mixture into 1 1/2 inch balls and place on prepared pan. Cover and freeze for 1 hour. Roll balls in sprinkles and refrigerate in an airtight container for up to 3 days.
Strawberry Pound Cake
Jane Tesh
Preheat oven 325°F. Grease and flour pan.
Combine 1 package Butter flavored cake mix,
8 oz. softened cream cheese,
1/2 cup vegetable oil
3 eggs
Beat until smooth. Spoon and gently fold in 2 cups of strawberries. Spoon into pan and bake approximately 1 hour.
Lite Cool Whip Frosting
Carmen Long
This frosting can be made in any flavor by changing the flavor of instant pudding used.
1 (3 1/2 ounce) box sugar-free instant vanilla pudding mix
1 cup skim milk
1 (8 ounce) container fat-free whipped topping ( Cool Whip)
Make instant pudding with the 1 cup of skim milk and then add the tub of cool whip.
This will frost a 10” x 13” cake. Ice your cake and refrigerate.
Italian Cream Cake
Gail Jones
1 stick butter
1/2 cup Crisco
2 cups granulated sugar
5 eggs, separated
2 cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla (may use 2 tsp. if desired)
1 cup coconut
1 cup pecans, chopped
Cream softened butter and Crisco until smooth. Add sugar and beat until smooth. Whisk egg yolks and beat in. Sift flour and baking soda and add alternately with buttermilk beginning with flour and ending with flour. Add vanilla and coconut and nuts. Beat egg whites until stiff and fold into batter. Pour into three 8” or 9” greased and floured cake pans. Bake at 350°F. 25 to 30 minutes.
Frosting:
8 oz. softened cream cheese
1/2 stick softened butter
2 tsp. vanilla
1 lb. confectioners sugar
Mix all together. You can sprinkle top with chopped nuts and/or add any current holiday topping.
Butter Pecan Cake
Daphne King
1 box of butter pecan cake mix
1 can of coconut pecan frosting
1 cup milk
3/4 cup oil
3 eggs
Mix cake mix, milk, oil and eggs. Beat three minutes. Stir in coconut pecan frosting. Bake in three 8” or (” greased and floured cake pans at 350°F. for 25 minutes.
Frosting:
8 oz. softened cream cheese
1 cup granulated sugar
1 cup confectioners sugar
12 oz. softened Cool-Whip
1/2 cup chopped pecans
Mix cream cheese, granulated sugar and confectioners sugar well and stir in Cool-Whip. Sprinkle with chopped pecans. (Makes a lot of frosting.)